Let’s talk about food for a second, because when am I not talking about food? Exactly.
In particular, let’s talk about cake. I’m very particular about my cake. I like just enough icing to make it sweet, but not tooth-aching sweet. Also, I like vanilla cake with chocolate icing, and I won’t object to raspberries or strawberries somehow being incorporated into it.
But, hands down, my favorite form of cake is cake balls. Little globs of cake and frosting, coated in chocolate. It’s like the Christian Bale of food. Minus the gorgeousness and British accent, or whatever accent he feels like using that day. That man is weird, I tell ya.
There’s something soothing, yet panic attack inducing, about making cake balls. That makes sense, right? Good. The reason I didn’t get any steps of the actual rolled balls of cake is that my hands were covered in cake and I was constantly stirring the almond bark to make sure it didn’t burn and there was some creepy bug flying around the kitchen that was giving me the heebie jeebies, and then it flew right into the flame on the stove. Tell me how that doesn’t sound soothing.
The best part about cake balls is they’re so delicious that anyone you give one to will automatically love you seventeen billion times more. So today I gave them out to some of my best friends. And my friend’s brother. And one of my mom’s friends who I’m convinced is the happiest person alive. And to an architect who immediately got excited when I said the word “cake.” Oh, and said architect really, really needs to paint me a picture before he leaves. No, seriously. Pass it on.
And in case you didn’t notice, I made chocolate cake with vanilla icing. Pretty much the opposite of what I usually like, but that didn’t stop me from having one with breakfast…and then another two later in the day. Jealous?
Simple Cake Ball Recipe
Feel free to mix and match cake and frosting flavors. My personal favorite is red velvet cake with cream cheese frosting and chocolate almond bark, but, hey, that’s just me.
1 package cake mix
1 (16 oz) can of frosting
1 package almond bark (I think it’s about 24 oz. but don’t quote me on it.)
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt almond bark over low heat. Do you hear me? LOW. It’s so easy to burn that stuff.
Roll the cake mixture into 2 inch balls. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper and set in the fridge or freezer. Enjoy immensely.
Spoonlighting 